Effect of Incorporated Blower Improved Smoking Kiln and Traditional Smoking Kiln on Processing, Preservation and Nutrient Qualities of Clarias Gariepinus

Abstract

The research was carried out to compare effect of incorporated blower improved smoking kiln and traditional smoking kiln on the processing, preservation and nutrient qualities of Clarias gariepinus. The result showed that the time taken to smoke Clarias gariepinus using improved smoking kiln was 5 hours 5 minutes to reduce weight of Clarias gariepinus from 3.10kg to 1.50kg moisture loss of 0.32l/h. The time taken to smoke Clarias gariepinus using traditional smoking kiln was 7 hours 30 minutes to reduce the weight from 2.85kg to 1.25kg moisture loss of 0.22l/h. The fish samples were analyzed for proximate composition. The results of the organoleptic analysis indicate that the smoked fish samples using the two processors had good color, texture, flavor, taste and overall acceptability. The use of improved smoking kiln with blower indicates the most efficient use in smoking fish under proper hygiene and is therefore recommended.